Tomorrow in the summer, this soup to drink, nutritious and fat-reducing, delicious taste, women should drink more
After a hot summer ordeal, tomorrow is finally the summer solstice, which is the second solar term of autumn. "Where, where to go, the heat ends here." It means that the hot summer day will end on this day, and then there will be a cool season of autumn breeze. People take food as the sky, so what is better to eat in the summer after entering the autumn?
At this time, there will definitely be many people who think that this is the best time to supplement, eat more big fish and meat to paste autumn fat. However, people who know how to eat tell us that because they have experienced a whole summer of suffering, people's stomach and spleen are very weak, at this time, they should first drink more light soup, so that the stomach and intestines have a slow adaptation to the transition process and then it is not too late to supplement.
The best partner for cooking soup with Chinese cabbage is frozen tofu, yes, this frozen tofu is believed that everyone will make, a piece of tofu can be frozen in the refrigerator for several hours. Speaking of the benefits of eating more frozen tofu, it is the best fat-reducing ingredient to absorb grease and oil! Women who love beauty don't miss it!
Next, I will share with you a frozen tofu and cabbage boiled vegetable soup, nutritious and delicious and fat-reducing, do you want to make autumn slimmer? Then try this soup!
<h1 class="pgc-h-arrow-right" data-track="7" > frozen tofu cabbage soup</h1>
Ingredients: 100 grams of Chinese cabbage, 1 piece of frozen tofu, 20 grams of black fungus, 15 grams of shrimp skin, 1 green onion, a little salt
Cooking process: 1, first prepare Chinese cabbage, frozen tofu, black fungus and other ingredients, black fungus soaked in hot water for 10 minutes in advance and then washed. The frozen tofu I use is made myself, so I buy a piece of tofu and freeze it in the freezer for a few hours, then take it out and thaw it and eat it.
2: Cut the thawed frozen tofu into small pieces, tear the black fungus into small pieces, and cut the green onion into small particles for later.
3: Remove the roots of the Chinese cabbage, put it in water and wash it, then control the moisture and cut into small pieces.
5: Pour in the black fungus and 2 bowls of boiling water and bring to a boil, then add chinese cabbage and bring to a boil.
6: After boiling, add salt and green onion, stir well. If you prefer a smooth texture, you can also pour starchy water to outline it. If you usually like to drink peppery soup, you can also add some vinegar, chili powder, pepper, etc., but the autumn weather is dry, or try to eat less spicy.
When making this soup, remember to pay attention to the following points:
1, this kind of cabbage, is the period when the cabbage has not yet grown, whether it is the taste or color, it is better than the mature cabbage. If you don't like Cabbage, you can also change to Cabbage to make this soup.
2, black fungus do not soak for a long time, especially overnight, easy to breed bacteria Oh.
3, if you think that using old tofu to make frozen tofu will have a bean smell, you can use tender tofu to make.
4, if you add shrimp skin, salt and chicken essence should be put less, shrimp skin itself has a salty and umami taste.
5, if you add starch water to hook, the taste will be more smooth Oh!
This delicious vegetable soup is ready, is it particularly simple to make? Drink more soup in autumn, you can also add water, vitamins, so that the skin is more smooth and tender, so remember to drink more soup after autumn! Love this vegetable soup? Like to follow, share, bookmark, comment, like.
You can also replenish water and vitamins to make your skin smoother and more tender, so remember to drink more soup after autumn! Love this vegetable soup? Like to follow, share, bookmark, comment, like.